Camembert Fondue-Style Dip

Name: Camembert Fondue-Style Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 1 clove Garlic thinly sliced; 250g Camembert left whole; 1 tbsp olive oil for the dish; 1 tsp fresh thyme leaves picked; a pinch Black Pepper freshly ground; a pinch salt; 2 tbsp dry white wine; 1 loaf Crusty bread to serve

A warm baked Camembert dip with garlic, thyme and white wine, ready for tearing and dunking.

30 mins Serves 4Oven

Ingredients ↓Method ↓

Method

10 mins prep20 mins cook30 mins total

Heat the oven to 200°C fan. Unwrap the Camembert, return it to its wooden box or place it in a small ovenproof dish, and score the top in a crosshatch pattern.
Tuck the sliced garlic into the cuts, drizzle over the white wine and olive oil, then scatter with thyme, salt and black pepper.
Bake for 18–20 minutes, until the rind is golden and the centre is soft and bubbling.
Warm or slice the crusty bread while the cheese bakes. Serve the Camembert immediately, with the bread ready for dipping.

Notes

Serve immediately with crusty bread while the cheese is molten.

About this recipe

This baked Camembert makes an easy, generous dip for sharing. The cheese melts around garlic, thyme and a splash of white wine, then goes straight to the table with crusty bread.

Score the rind before baking so the centre turns spoonable while the top takes on a little colour.